Venison Cream Stew with Green Pepper

A delicious mushroom dish for any occasion!

Cut venison shoulder into cubes of about 3cm, season with salt & pepper. Peeled root and onion cut into large cubes. Brown venison cubes rapidly in hot oil, extinguish with red wine. Remove the meat from the roasting pan and brown the root vegetables and onion in the roasting residue. Extinguish with red wine. Pour in clear soup or possibly water, let it bubble up. Add meat and cranberries and remaining spices, except green pepper.

Cover and steam (best in the oven)Remove meat from sauce. Melt block chocolate in sauce. Season with orange juice. Stir sour cream (sour cream or crème fraiche), sweet whipping cream with flour, stir well into sauce, bring to boil briefly and strain. Stir in meat and pickled green pepper. Oven temperature 200 °C Cooking time about 80 min.

Recommended side dishes: potato dumplings (potato dumplings with bread filling, where you can also add mushrooms), potato croquettes, mushroom strudel or noodles. Cranberries, red cabbage

Tip: The sauce gains additional flavor if you add chanterelles, mushrooms or cep mushrooms.

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